Fat Free Sweet Yeast Bread Dough (can be used for Challah after Pesach)

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Fat-Free Sweet Yeast Bread Dough

2 cups warm water

1 package regular baking yeast -- or 1 tablespoon

1 cup leftover mashed potatoes (1/2 lb. russet potatoes -- cooked and mashed)

OR 1 c. instant mashed potato flakes mixed with 3/4 c. boiling water

1/2 cup rice bran

 

1/4 cup soymilk powder

1/4 cup honey -- or substitute

1/4 cup sugar

1 tablespoon lemon juice

2 teaspoons salt

1/4 teaspoon turmeric

5 cups all-purpose GF flour blend

 

Makes 2 loaves or 32 small rolls

 

This is a great, basic dough for breads that usually call for eggs and butter -

it's light and moist and just slightly sweet. I'll give you a few variations to

make special holiday breads, but please experiment by adapting your own favorite

sweet breads to this dough.

 

To make hamburgers buns, soft savory breads, or rolls, omit the sugar and honey,

or use only 2 tablespoons honey. Use only 1/2 a packet or 1 1/2 tsp. of yeast.

Omit the wheat germ and add 1 cup whole wheat flour. Turmeric is optional. You

can add herbs to this or use it for filled breads like calzone.

 

In a large mixing bowl or the bowl of a heavy-duty mixer, combine the water and

yeast. When the yeast has dissolved, add the mashed potatoes, wheat germ,

soymilk powder, honey, sugar, lemon juice, salt, and turmeric. Mix in the

unbleached flour. Knead well for 5-10 minutes (using as little flour as possible

if kneading by hand - the dough should be soft and a bit sticky).

 

Place the dough in an oiled bowl which will allow for doubling of the dough.

Turn it over to oil the top, and cover with plastic wrap, or place inside of a

large plastic bag (to prevent the dough from drying out). Rise overnight or for

8-12 hours in the refrigerator (this dough handles best

when cold). Several hours before serving, shape the dough into two loaves, 16

large rolls, or 32 small rolls, according to the recipe variation you are using.

Cover and let rise in a warm place until doubled. Bake at 350F for 20-45

minutes, depending upon the size and shape of the loaves or rolls. (Solid round

or pan loaves may take as long as 45 minutes; long, braided, or ring loaves

about 30 minutes; small rolls 20 minutes.) Cool on racks and decorate as

directed in the variation recipe.

 

Per small roll: Calories: 91, Protein: 3 gm, Fat: 0 gm, Carbohydrates: 18 gm.

 

Challah (Jewish Sabbath Bread): Divide the risen Sweet Yeast Bread Dough equally

in half. Shape into two braided loaves. Just before baking, brush with Starch

Glaze (see separate recipe) and sprinkle with sesame or poppy seeds. Bake as for

loaves in the basic recipe. Makes 2 loaves

 

Spiral Challah with Raisins: Add 1 cup golden or sultana raisins to the Sweet

Yeast Bread Dough. Divide the risen dough in half, and roll each half on a

floured surface to make about a 30-long " rope. " On a nonstick or lightly oiled

baking sheet; form each rope into a spiral, tucking the end of the rope

underneath. Bake as directed, brushing the loaves with soymilk before placing in

the oven.

 

Il Polio (Italian-Jewish Yom Kippur Bread): Add to the Sweet Yeast Bread Dough:

2 T. whole anise seeds, 2 tsp. vanilla, and 1 tsp. of grated lemon zest or lemon

extract. Shape the risen dough into 2 oval loaves about 12 " long, and place on

nonstick or lightly oiled baking sheets. Brush the tops with soymilk before

baking. Bake as directed. Makes 2 loaves.

 

Shalom uv'racha b'Yeshua HaMashiach